Roasted Salt and Vinegar Chickpeas

These Roasted Salt and Vinegar Chickpeas are a tangy, crunchy snack that all salt and vinegar lovers must try! The outside of the roasted chickpeas are crispy and the insides are soft and creamy.

roasted salt and vinegar chickpeas in a glass bowl on a baking sheet


 

Now I know I do mostly desserts, but I do have a few snack recipes and appetizers thrown in here too. For example, this 10 Minute Oklahoma Caviar Salsa with black-eyed peas, fresh, chopped green peppers, onions, and jalapenos.

Another snack that is sweet and salty is this Salted Caramel M&M Popcorn. Sweet and salty is my favorite combination and this salty caramel corn with candies is a must!

Ingredients for Salt and Vinegar Roasted Chickpeas

  • 1 can of drained chickpeas
  • 2 cups apple cider vinegar
  • kosher salt or sea salt

How to make Roasted Salt and Vinegar Chickpeas

In a saucepan, add the drained chickpeas. Add enough cider vinegar to cover the chickpeas completely. Bring to a boil for 4-5 minutes and then remove from the heat. Let the chickpeas sit in the for vinegar at least 30 minutes.

brownie mix cookies
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saucepan of vinegar and chick peas with a wooden spoon on top of pan

Meanwhile, preheat the oven to 375 degrees F. Lay parchment paper down onto the cookie sheet and spray some Pam on it.

After the 30 minutes is up, drain the chickpeas and place them on the cookie sheet. Sprinkle some kosher salt on them. Roast the peas in the oven for 20 minutes and then flip them. Put them back in the oven for another 10 minutes and flip again. Repeat it three more times until they are golden brown and not burnt. I've always found an hour to be perfect.

The nonstick spray will get a little brown. Also, I try to keep the chick peas close to the middle of the pan. If they stray off to the sides, they get super charred. They'll look similar to the one in the bottom right corner here.

Be prepared for some mouth-watering, crunchy, roasted salt and vinegar chickpeas.

How to store Roasted Chickpeas

Allow the chickpeas to cool to room temperature and then place them in an airtight container at room temperature. I prefer glass containers. They will stay crunchy and delicious for 5 to 7 days.

I don't recommend freezing roasted chickpeas because they will lose their crunch and become chewy as they thaw.

roasted chickpeas on a piece of parchment paper with brown oil

Frequently Asked Questions

Why are my roasted chickpeas not crispy?

They need to roast for a longer period of time if they're not crunchy. If you notice that they soften over the day, they either still weren't cooked long enough, I recommend 40 to 60 minutes, or you put them in their container and sealed it up while they were still hot/warm.
You can save them by popping them back on a baking sheet and place in a 375 degrees F oven until crispy.

Can I freeze roasted chickpeas?

It's possible, but the chickpeas will no longer be crunchy when they thaw. So even though it's possible, I would recommend not freezing them.

Can I soak the chickpeas in distilled vinegar?

Yes! Use the vinegar that you prefer for this recipe.

Can I make these in the air fryer?

Yes! Boil them in vinegar and let them soak for a minimum of 30 minutes. Place the chickpeas in a single layer in the air fryer basket. Roast at 360 degrees F for about 15 to 17 minutes, shaking every 5 minutes to make sure they don't get burnt.

glass bowl of roasted garbanzo beans on a baking sheet

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roasted chickpeas on a piece of parchment paper with brown oil

Roasted Salt and Vinegar Chickpeas

These Roasted Salt and Vinegar Chickpeas are a tangy, crunchy snack that all salt and vinegar lovers must try!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cool Time 30 minutes
Total Time 1 hour 55 minutes
Course Snack
Cuisine American
Servings 2 cups
Calories 250 kcal

Ingredients
  

  • 16 ounces chickpeas/garbanzo beans drained (15-ounce cans will work too)
  • 2 cups apple cider vinegar
  • 1 tablespoon kosher salt or sea salt more if desired

Instructions

  • Add the drained chickpeas to a medium saucepan.
  • Add apple cider vinegar to cover the chickpeas completely.
  • Bring up to a boil over medium heat and let boil for 5 minutes. Remove from the heat.
  • Let the chickpeas sit in the vinegar for at least 30 minutes and up to several hours.
  • While you're waiting the 30 minutes, preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease the paper with nonstick cooking spray.
  • After the 30 minutes is up, drain the chickpeas and place them in the center of the prepared baking sheet.
  • Sprinkle the kosher salt evenly on the chickpeas.
  • Place in the preheated oven and roast the chickpeas in the oven for 20 minutes. Flip the chickpeas and place them back in the oven for another 10 minutes. Toss the chickpeas again. Repeat placing the pan back in the oven and baking for 10 minutes three more times until the chickpeas are golden brown (not burnt). I've always found an hour to be the perfect amount of bake time.
  • Once the roasted chickpeas have cooled, place then in an airtight container and store at room temperature.

Notes

Keeping the chickpeas in the center of the baking pan will prevent individual chickpeas from becoming too dark while roasting. 

Nutrition

Calories: 250kcalCarbohydrates: 33gProtein: 11gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 642mgPotassium: 501mgFiber: 10gSugar: 1gVitamin A: 34IUVitamin C: 0.2mgCalcium: 96mgIron: 3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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